Spinach and Cheese Stuffed Portobello Mushrooms are a delightful and nutritious dish perfect for any meal of the day. This recipe combines the meaty texture of portobello mushrooms with a creamy and savory filling of spinach and cheese, creating a harmonious blend of flavors and textures.

It’s a simple yet elegant dish that’s sure to impress both vegetarians and meat-lovers alike. Whether you’re looking for a light dinner option or a sophisticated side dish, these stuffed mushrooms are a versatile choice that’s both healthy and delicious.

Ingredients Needed for This Recipe

4 large portobello mushroom caps, stems and gills removed
2 tablespoons olive oil
1 teaspoon garlic, minced

1/2 cup onion, finely chopped
2 cups fresh spinach, roughly chopped
1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese, plus extra for garnish
1/4 teaspoon salt
1/4 teaspoon black pepper

1/4 teaspoon nutmeg (optional)
1/2 cup shredded mozzarella cheese

Instructions for Making Spinach and Cheese Stuffed Portobello Mushrooms

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Brush both sides of the mushroom caps with olive oil and place them gill-side up on the baking sheet. Bake for about 10 minutes, or until they start to release water.
Meanwhile, in a large skillet over medium heat, heat the remaining olive oil. Add the garlic and onion, sautéing until softened, about 3-4 minutes.
Add the spinach to the skillet and cook until wilted, approximately 2-3 minutes. Remove the skillet from the heat and let it cool slightly.

In a bowl, combine the sautéed spinach mixture with ricotta cheese, Parmesan cheese, salt, pepper, and nutmeg. Mix well.
Spoon the cheese and spinach mixture evenly into the mushroom caps, then top each with shredded mozzarella cheese.
Bake in the preheated oven for another 15-20 minutes, or until the cheese is bubbly and golden brown.

Garnish with additional grated Parmesan cheese before serving. Enjoy your delicious and nutritious Spinach and Cheese Stuffed Portobello Mushrooms!

Tips for Perfecting the Recipe

Selecting the Best Ingredients: The key to a delicious dish starts with choosing fresh and high-quality ingredients. For the portobello mushrooms, look for ones that are firm, plump, and without any signs of sliminess or damage. Fresh spinach should be bright green and not wilted. When it comes to cheeses, opting for higher quality can significantly enhance the flavor of your dish. Fresh ricotta and a good block of Parmesan cheese that you grate yourself will provide a better texture and taste than pre-shredded or packaged grated cheese.

Preparing the Mushrooms: Properly preparing the portobello mushrooms is crucial for the best texture and flavor. Removing the stems and gills carefully helps create more space for the filling and prevents the mushrooms from becoming too watery during baking. Gently brushing the mushrooms with olive oil not only adds flavor but also helps in roasting them to perfection, giving them a nice tender texture and a slight crisp on the edges.

Seasoning Adjustments: While the recipe provides a guideline for seasoning, adjusting the salt, pepper, and nutmeg to taste can make a big difference. Season the filling mixture gradually and taste as you go to ensure it meets your preference. Remember, the Parmesan cheese also adds a salty flavor, so balance the salt content accordingly.

Cooking Techniques: Sautéing the spinach and onions properly is important to develop the flavors fully. Make sure the spinach is not overcooked; it should be just wilted so it retains some texture. When baking, keep an eye on the mushrooms during the final minutes to ensure the cheese is perfectly melted and golden without overcooking the mushrooms, which can make them too soft.

Serving Suggestions

As a Main Course: These stuffed mushrooms are hearty enough to serve as a main dish. Pair them with a light salad, such as a mixed green salad with a vinaigrette dressing, to round out the meal without overpowering the flavors of the mushrooms.

Side Dish for Meat Entrees: If you are not vegetarian, these mushrooms make a great side dish alongside meaty main courses like grilled steak, roasted chicken, or baked fish. The earthy flavors of the mushrooms complement these proteins wonderfully.

Part of a Buffet or Potluck: Their individual serving size makes these mushrooms a perfect addition to a buffet or potluck spread. They can be served at room temperature, making them a versatile option for gatherings.

With Grains: Serving these stuffed mushrooms over a bed of cooked quinoa, rice, or couscous can make for a more filling meal and adds a lovely texture contrast. Choose a grain that will soak up the flavors of the filling and the mushroom juices.

Storage Tips

Refrigerating Leftovers: If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to let the mushrooms cool to room temperature before storing to prevent condensation that could make them soggy.

Freezing: While you can freeze the stuffed mushrooms, it’s worth noting that the texture of the mushrooms and the filling may change upon thawing. If you choose to freeze them, place the cooled mushrooms on a baking sheet to freeze individually before transferring them to a freezer-safe bag or container. They can be stored for up to a month.

Reheating: To reheat, place the mushrooms on a baking sheet and cover loosely with foil. Reheat in an oven preheated to 350°F (175°C) until heated through, about 15-20 minutes. Avoid microwaving as it can make the mushrooms rubbery and the filling too watery.

Frequently Asked Questions

Can I use frozen spinach instead of fresh? Yes, you can use frozen spinach. Thaw it completely and squeeze out as much water as possible before sautéing with the onions.

What can I use instead of ricotta cheese? Cottage cheese is a good substitute for ricotta. Drain it well and blend or mash it to achieve a smoother texture similar to ricotta.

Can I make this recipe vegan? Yes, replace the dairy cheeses with vegan alternatives and use a vegan cheese shreds for the topping. There are many plant-based cheeses available that melt well and can be used as a substitute.

Why did my mushrooms release so much water while baking? Portobello mushrooms naturally contain a lot of water. Baking them initially without the filling helps release some of this moisture. Make sure not to skip this step, and avoid over-washing the mushrooms before cooking; just a quick wipe with a damp cloth is sufficient.

How can I make the topping crispier? If you prefer a crispier topping on your stuffed mushrooms, consider broiling them for the last few minutes of baking. Keep a close eye on them to prevent burning. Alternatively, you can mix a small amount of breadcrumbs with the shredded mozzarella cheese for a crunchy top layer.

Spinach and Cheese Stuffed Portobello Mushroom

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Spinach and Cheese Stuffed Portobello Mushrooms are a delightful and nutritious dish perfect for any meal of the day.

Ingredients

4 large portobello mushroom caps stems and gills removed
2 tablespoons olive oil
1 teaspoon garlic minced
1/2 cup onion finely chopped
2 cups fresh spinach roughly chopped

1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese plus extra for garnish
1/4 teaspoon salt

1/4 teaspoon black pepper
1/4 teaspoon nutmeg optional
1/2 cup shredded mozzarella cheese

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Brush both sides of the mushroom caps with olive oil and place them gill-side up on the baking sheet. Bake for about 10 minutes, or until they start to release water.
Meanwhile, in a large skillet over medium heat, heat the remaining olive oil. Add the garlic and onion, sautéing until softened, about 3-4 minutes.

Add the spinach to the skillet and cook until wilted, approximately 2-3 minutes. Remove the skillet from the heat and let it cool slightly.
In a bowl, combine the sautéed spinach mixture with ricotta cheese, Parmesan cheese, salt, pepper, and nutmeg. Mix well.
Spoon the cheese and spinach mixture evenly into the mushroom caps, then top each with shredded mozzarella cheese.

Bake in the preheated oven for another 15-20 minutes, or until the cheese is bubbly and golden brown.
Garnish with additional grated Parmesan cheese before serving. Enjoy your delicious and nutritious Spinach and Cheese Stuffed Portobello Mushrooms!